Spatchcocked Turkey with Herb Butter

1 whole turkey (12-14lbs)

Brine

• 1/2 cup Diamond Crystal kosher salt or 6 tbsp Morton's kosher salt
• 2 tbsp baking powder

Herb butter

• 4 medium cloves garlic
• 1/4 cup roughly chopped chives
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh sage leaves
• 2 tablespoons fresh thyme leaves
• 1 medium shallot, thinly sliced
• 1 stick butter, cut into 1/4-inch slices
• Kosher salt and freshly ground black pepper

Preparation

1. Begin to defrost turkey 4 days before you plan to cook it.
2. 12-24 hours before cooking, spatchcock the turkey by cutting out its backbone with a pair of kitchen shears or poultry shears. Save the backbone for gravy. On a large baking tray, flatten the turkey as much as possible, pressing down until the ribs crack.
3. Place on a wire rack on the baking tray. Pat the turkey dry with paper towels and sprinkle the brine mixture on all surfaces, sprinkling from 6-10 inches above the turkey. Cover with plastic wrap and refrigerate.

Cooking

1. Preheat oven to 450°F and remove turkey from refrigerator.
2. Combine garlic, chives, parsley, sage, thyme and shallots in food processor. Pulse until finely chopped and no large pieces remain. Scatter butter chunks on top. Pulse until homogenous paste is formed. Season with salt and pepper and pulse to combine. Transfer half of butter mixture to a small saucepan and melt over low heat.
3. Gently separate the skin of the turkey from the flesh using your hands, going in through the bottom of the breast and working up along both breast halves and the thighs. Using your hands, rub butter directly on the turkey meat underneath the skin all over. Massage the skin from the outside until the butter is distributed in an even layer.
4. Brush exterior of the turkey with the melted butter until evenly coated. Season the turkey with salt and pepper and transfer to the wire rack.
5. Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes. Remove from oven and allow to rest at room temperature for 20 minutes before carving. Serve immediately.